Uyghur Lamb Pilaf
Pilaf-type dishes are found in many cultures; this simple and hearty version with lamb is widely made in the Uyghur region of China. This recipe is the home cooking version while using a large rice cooker. It is super easy to make.
2 tablespoons oil
5 cloves garlic , peeled
3 slices ginger (about 1 tablespoon)
1.2 pound boneless lamb leg or 2 lbs of lamb spare ribs , cut into large chucks
2 teaspoons salt
1/2 pound onion , chopped
1/2 pound carrot , chopped
1 pound potato, chopped
2 cups rice
1 teaspoon sugar
1 teaspoon cumin powder
5 dried chili peppers (optional)
1/2 cup sweet corn (optional)
2 small piece of rock sugar or 1 tablespoon sugar
2 tablespoons cooking wine
Step 1: Soak the rice for 30 minutes. Drain and put into a rice cooker. While the rice is soaking, blanch the lamb by boiling 4 cups of water in a pot along with the lamb and ginger. Let it boil for a couple of minutes, and then turn off the heat. Use a slotted spoon to pick out the lamb pieces and set them aside, making sure to drain off any excess water.
Step 2: Heat oil in a wok over medium high heat until warm. Add garlic and ginger. Stir a few times until fragrant. Carefully add lamb and let them cook without stirring for 1 minute. Stir and cook for 1 minute. Add 1 teaspoon salt. Stir and cook until the surface of ribs is cooked and turns golden brown, about 3 minutes. Add cooking wine and rock sugar.
Step 3: Add 3 cups water. Cook until brought to a boil. Skim brown foam from the surface. Add sugar, cumin powder, and chili peppers. Add onion. Bring to a boil again, then turn to low heat and cover. Cook for 40 mintues. Add carrots and potato. After another 30 minutes, add the remaining 1 teaspoon salt. Let it cook for another 5 minutes.
Step 4: Add all the lamb, potato and carrot with sauce right into the large rice cooker. Start cooking. Once the rice cooker finished cooking. (optional) Add the sweet corn and put cover back down. Let is site for another 5 minutes.